Bring a large pot of water to a boil. Add the linguine and cook according to the package directions. Drain and keep hot.

Meanwhile, heat the oil in a skillet over medium heat.

Add the garlic and sauté for 1 minute. Drain the juice of one can of clams into the pan.

Add the broth, wine, and cayenne pepper to the pan. Bring to a boil.

Reduce heat and simmer 5 minutes.

Slowly stir in the tomatoes, clams, remaining clam juice, and mushrooms. Cook for 4 minutes.

Add the butter and a splash of wine. Cook for 3 additional minutes.

Place the pasta into the pan with the sauce nd toss. Sprinkle with parmesan cheese and basil.

Serve warm.